Braised Lamb Shanks in Orange Merlot Sauce Passover
Transform your Passover table with these exquisitely tender Braised Lamb Shanks in Orange Merlot Sauce—a show-stopping main dish that marries rich, succulent lamb with a bold and fragrant citrus-wine reduction. Slow-braised to perfection in a Dutch oven, the lamb shanks absorb the deep, layered flavors of Merlot, freshly squeezed orange juice, aromatic cinnamon, and earthy thyme. This elegant recipe balances savory and sweet notes flawlessly, while the addition of caramelized vegetables and vibrant fresh parsley elevates both flavor and presentation. Perfect for impressing guests during the holiday or any special occasion, this hearty dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or matzo for a well-rounded Passover feast.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 cups Merlot wine
- 2 cups beef or chicken stock
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks generously with kosher salt and ground black pepper on all sides.
In a large Dutch oven or heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the lamb shanks for 5-7 minutes, turning occasionally, until browned on all sides. Remove lamb shanks and set aside.
Reduce the heat to medium, and in the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the Merlot wine to deglaze the pot, scraping the bottom to release any browned bits. Let simmer for 2-3 minutes to reduce slightly.
Stir in the beef or chicken stock, orange juice, orange zest, tomato paste, and ground cinnamon. Mix well until the tomato paste is fully incorporated.
Return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Add the thyme sprigs and bay leaves.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours, turning them halfway through, until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves.
If the sauce is too thin, remove the lamb shanks and simmer the sauce on the stovetop over medium heat until reduced to your preferred consistency.
Serve the lamb shanks hot, spooning the orange Merlot sauce generously over them. Garnish with chopped parsley.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 42.4 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4239 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
